Skillet Hamburger Pie
Submitted by junglekid
Ground beef and green beans in Worcestershire gravy topped with sour cream mashed potatoes and melted American cheese. A shepherd’s pie shortcut done entirely in one skillet.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minAll the comfort of shepherd’s pie without heating up the oven.
Ground beef cooks with celery and onion right in the skillet, then gets simmered with green beans, beef gravy, and Worcestershire sauce until everything is thick and saucy.
Instant mashed potatoes whipped with sour cream and snipped chives get spooned on top in big, fluffy mounds.
A sprinkle of paprika and shredded American cheese go on last, and the lid traps the heat until the cheese melts into a gooey cap.
Twenty minutes of prep, ten minutes under the lid, dinner for six.
Kitchen Tips
- Spoon the mashed potatoes in mounds rather than spreading them flat. The peaks get a nice texture under the melted cheese
- Use instant mashed potatoes here. This is a shortcut recipe and homemade potatoes would throw off the timing
- Worcestershire sauce adds a savory depth that plain salt and pepper can’t match. Don’t skip it
- Let it sit for a couple of minutes after removing the lid so the layers set up and hold together on the plate
Ingredients
Directions
In skillet cook beef, celery, and onion until meat is browned and vegetables crisp-tender.
Stir in Worcestershire, ¼ teaspoon salt, pepper, beans, gravy, and ½ cup water.
Reduce heat and simmer to blend flavors.
Whip potatoes and 2 cups boiling water; add sour cream, chives, and remaining salt.
Spoon in mounds over meat. Top with paprika and cheese.
Cover, heat until cheese melts.
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